1tablespooncornstarch(optional, used to thicken the stew)*
2tablespoons chopped parsley(optional, for garnish)
In a large, heavy saucepan, add the oil. Heat over medium-high heat, about 2 minutes.
Add the pork, kosher salt, and black pepper. Cook, stirring frequently, until the meat is no longer raw, about 5 minutes.
Stir in the garlic, paprika, and dried thyme.
Add the broth and use it to deglaze the pan – scrape the bottom of the pan to loosen any tasty bits stuck to the bottom.
Stir in the tomato sauce and the bay leaf. Bring to a boil, then lower the heat to medium and simmer, uncovered, for 10 minutes, stirring occasionally, just until the pork is cooked through.
If the stew hasn't thickened enough at this point, you can mix in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 ½ tablespoon cold water). Or try mixing in 1 teaspoon of coconut flour, which is a very powerful thickener.
Remove the bay leaf, garnish with chopped parsley, and serve.
*Nutrition info includes cornstarch. You can experiment with other thickeners, including a small amount of coconut flour as suggested above. Without the cornstarch, a serving of this recipe has about 4 grams of carbs and 1 gram of fiber.